Quail egg pate

1 serving

10 minutes

Quail egg pâté is an unusual and refined dish of author cuisine that combines the tenderness of eggs with spicy Eastern notes. Quail eggs, with their soft creamy flavor, are complemented by hummus that adds a light nutty texture and mayonnaise for airiness. The sharpness of black pepper and chili awakens the appetite, creating a harmony of flavors. The origins of such pâté can be traced to culinary experiments where traditional ingredients merge with modern gastronomic trends. It is perfect for serving as an appetizer—spread on crispy toasts or fresh baguette garnished with herbs. This pâté makes an excellent addition to a morning breakfast or light dinner, offering rich, intense flavor and elegance in every bite.

Energy value per serving

• Calories: 563.1
• Proteins: 28.7g
• Fats: 42.5g
• Carbohydrates: 17.1g

Ingredients

• Quail egg: 18 pc
• Hummus: 1.5 tbsp
• Mayonnaise: 1 tbsp
• Ground chili pepper: 0.5 tsp
• Ground black pepper: to taste
• Sea salt: to taste
• Green: to taste

Cooking steps

1. Boil quail eggs hard.

   Required ingredients:

   • Quail egg: 18 pieces

2. Then cool in cold water.

3. Clean the eggs and place them in a deep container.

   Required ingredients:

   • Quail egg: 18 pieces

4. Mash the eggs with a fork.

   Required ingredients:

   • Quail egg: 18 pieces

5. To salt.

   Required ingredients:

   • Sea salt:  to taste

6. Season with black pepper.

   Required ingredients:

   • Ground black pepper:  to taste

7. Add chili pepper. Stir.

   Required ingredients:

   • Ground chili pepper: 0.5 teaspoon

8. Add mayonnaise.

   Required ingredients:

   • Mayonnaise: 1 tablespoon

9. Then add the hummus.

   Required ingredients:

   • Hummus: 1.5 tablespoon

10. Mix thoroughly.

11. Transfer to a convenient container, garnish with a green leaf, and serve.

    Required ingredients:

    • Green:  to taste